Beehives

1. 1

   Set oven to moderate 180u00b0C (350u00b0F).

2. 2

   Grease a baking (cookie) sheet.

3. 3

   Break egg into a small mixing bowl and beat until it is thick and pale lemon coloured and the beaters leave a 'trail' through the mixture.

4. 4

   Gradually add the sugar, beating well after each addition.

5. 5

   Fold in the coconut.

6. 6

   Now, spoon some of the mixture into an egg cup (or a glass of a similar shape and size).

7. 7

   DO *NOT* PRESS DOWN FIRMLY - merely tap very lightly with one finger just to smooth it off.

8. 8

   Then, turn the egg cup upside down over the baking sheet and, holding it very slightly above the surface, tap the side sharply with a knife to release the mixture onto the sheet.

9. 9

   Repeat.

10. 10

    Bake on the centre shelf of a pre-heated 180u00b0C (350u00b0F) oven for 15-20 minutes or until beehives are golden brown.

11. 11

    Remove from oven when cooked and gently use a knife to loosen the beehives from the baking sheet.

12. 12

    Transfer to a wire rack to cool.

13. 13

    When cool, store in an airtight biscuit (cookie) tin.

* Per serving · 4 servings · Values may vary.

No additional tips available.